Caramel Triangles

INGRDIENTS:
BASE: 4oz butter; 2oz caster sugar; 6oz wholemeal flour.
MIDDLE: 4oz butter; 2oz soft brown sugar; 1 tin of condensed milk;
TOP SECTION: 4oz plain good quality chocolate; 4tbsps cream.

METHOD: Cream butter & sugar until light & fluffy. Add flour and mix till it comes together. Knead until smooth. Roll out to a square and then press evenly into a 23cm/9inch shallow square tin. Prick well with a fork, bake in the oven 180c, for 25minutes until lightly golden, leave to cool in the tin.   Middle: put butter, sugar & condensed milk in pan on a low heat, keep stirring gently until dissolved. Bring slowly up to boil, then cook, stirring constantly, for 5to7minutes, until thickened. Cool slightly, then pour over the top of the base in the tin. Leave to set.  Top Section: Melt chocolate and cream over a pan gently simmering water. Spread over the caramel. Let set in fridge. Then cut into triangles.